Name: Creamy Spinach Artichoke Dip (Dairy-Free)
Prep time: 10 min
Total time: 10 min
Ingredients: 10 oz . frozen spinach (, thawed and drained); 14 oz . can artichokes hearts (, rinsed and drained); 1 roasted red bell pepper (, peeled and chopped); 1/2 ripe avocado; 1 garlic clove (, or 1/2 teaspoon garlic powder); 2 tablespoons fresh chopped basil; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 2 tablespoons nutritional yeast; 1 teaspoon honey ((optional))

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I had no idea what to expect, when I decided to try substituting creamy avocado for the hefty amount of cheese that’s usually found in traditional spinach and artichoke dip.

The result is beyond delicious, while also being incredibly easy on your digestive system!

Traditional versions can be a little too bland for my taste, so the flavor of this particular dip is kicked-up a notch, with the addition of fresh basil and lemon juice. Combined with artichoke hearts, spinach and roasted red pepper, this veggie-based dip is bursting with flavor, and delicious enough to eat with a spoon!

Of course, I’d recommend serving it with baked tortilla chips and sliced veggies, as a more traditional approach.

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Creamy Spinach Artichoke Dip (Dairy-free)
makes 2 cups

Inspired by this recipe

Ingredients:

10 oz. frozen spinach, thawed and drained
14 oz. can artichokes hearts, rinsed and drained
1 roasted red bell pepper, peeled and chopped
1/2 ripe avocado
1 garlic clove, or 1/2 teaspoon garlic powder
2 tablespoons fresh chopped basil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1 teaspoon honey (optional)

Directions:

Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the “pulse” button to combine into a chunky dip.

The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.

For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.

Creamy Spinach Artichoke Dip (Dairy-Free)

4.92 from 12 votes

A creamy, flavorful dip that's perfect for serving at a party, or as a nutrient-rich snack!

prep10 mins total10 mins

Servings:2 cups

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Ingredients

10 oz . frozen spinach , thawed and drained
14 oz . can artichokes hearts , rinsed and drained
1 roasted red bell pepper , peeled and chopped
1/2 ripe avocado
1 garlic clove , or 1/2 teaspoon garlic powder
2 tablespoons fresh chopped basil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1 teaspoon honey (optional)

Instructions

Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the "pulse" button to combine into a chunky dip.
The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.
For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.

Nutrition

Author: Megan Gilmore

Course: Appetizer, Snack

Cuisine: American

Keyword: dairy free, nut free, paleo, vegan

Calories pe cup: 274, Fat: 9g, Carbohydrates: 33g, Fiber: 16g, Protein: 11g

Enjoy!

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